Results 21 to 30 of about 1,065 (173)
Metagenomic Exploration of Koumiss from Kazakhstan. [PDF]
Microbiol Resour Announc, 2022 Here, we report a metagenomic analysis of koumiss from Kazakhstan. In this study, shotgun metagenomic sequencing of the RNA and DNA viral community was performed.
Bogoyavlenskiy A +7 more
europepmc +3 more sources
Journal of the Indonesian Tropical Animal Agriculture, 2015 Goat milk and roselle (Hibiscus sabdariffa Linn) are food ingredients with health functionalproperties. This research used Lactobacillus acidophilus RRAM-01 and Lactococcus lactis RRAM-01which had been proven as probiotic, and Saccharomyces cereviceae ...
E. Nuraeni, I.I. Arief, M.S. Soenarno
doaj +2 more sources
Optimization of variable temperature fermentation process of koumiss and its quality analysis [PDF]
Zhongguo niangzaoKoumiss was made using fresh mare's milk as raw material. Using sensory score as response value, the variable temperature fermentation process of koumiss was optimized through response surface experiments based on single factor experiments, and the ...
GUO Huanhuan, GOU Yongzhen, LI Jie, NIU Xiyue, XU Qian, CHEN Shenghuizi, REN Qing, QU Yebo
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Screening and fermentation performance of superior yeasts for koumiss fermentation in Yili region [PDF]
Zhongguo niangzaoIn order to explore safe and efficient yeast strains for koumiss fermentation, 10 traditional koumiss samples were collected from Yili area, the strains were separated and purified by dilution coating method, primarily screened by gas production and ...
TANG Xian, WU Yun, TIAN Tian, LUO Xiaohong, CHEN Weilin, MA Wenrui, FU Zhiang, TANG Kai, WANG Meiqi
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Mljekarstvo, 2021 The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus ...
Biçer Yusuf, Uçar Gürkan
doaj +5 more sources
, 2020 Additional file 1: Figure S1. Radar curves for koumiss taste data. The red refer to Xilinhot-Urban samples, and blue refer to Xilingol-Rural samples.
Tang, Hai +8 more
openaire +2 more sources
The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia [PDF]
Foods, 2021 Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples’ sequence data that ...
Zhongjie Yu +3 more
doaj +2 more sources
Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk [PDF]
Food Chemistry: XLactococcus lactis subsp. lactis (L. lactis subsp. lactis) is a commonly used starter cultures in fermented dairy products, contributing distinct flavor and texture characteristics with high application value. However, the strains from different isolates
Xia Yu +6 more
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Mare’s Milk for Gut Microbiome Restoration and Immune Recovery After COVID-19 in Children and Pregnant Women: A Hypothesis-Generating Systematic Review [PDF]
BiomoleculesBackground: Mare’s milk has gained attention as a functional food due to its bioactive compounds and potential microbiome-modulating properties. This systematic review evaluated the evidence on its potential role in gut microbiome restoration and immune ...
Zhanna Rakhimbayeva +9 more
doaj +2 more sources
Fermented Mare Milk and Its Microorganisms for Human Consumption and Health [PDF]
FoodsMare milk is consumed by approximatively 30 million people in the world. In countries in Asia and East Europe, mare milk is mainly consumed as source of fermented products, called koumiss, airag or chigee, alcoholic beverages obtained by means of a ...
Francesca Martuzzi +2 more
doaj +2 more sources